At a Glance
- Potato Type: Yellow
- Prep Method: null
- Cuisine: American, Italian
- Yield: 2
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Chef Bill Briw
Videos/Recipe created by The Culinary Institute of America as an industry service to the United States Potato Board.
Photography courtesy of Kristen Loken.
Ingredients
- 2 Tbsp olive oil
- 2 cups ½-inch dice Yukon Gold potatoes
- 1/2 cup chopped greens
- 2 oz. (1/2 cup) sliced mushrooms
- 2 oz. (1/2 cup) sliced onions
- 2 tsp. minced garlic
- Salt and pepper to taste
- 2 large eggs
- 3 Tbsp. grated Parmesan cheese
- 2 whole grain bread rolls
- 3/4 cup arugula
Preparation
1. In a small nonstick pan over medium heat, add half the olive oil and once hot, add the potatoes, greens, mushrooms, and onions. As it cooks, season this mixture with the garlic, salt, and pepper. Cook and stir until the onions are golden and the potatoes are tender.
2. In a small bowl, whip the eggs and season with salt, pepper, and half the Parmesan cheese. Add the vegetable mixture into the eggs and stir until all the ingredients are equally coated with liquid egg.
3. Put the pan back over medium heat and add half of the remaining oil. When hot, add the egg mixture and press it flat into the hot pan. Cook the egg mixture until golden and then turn it out onto a plate, add the last of the olive oil to the pan and return the eggs to the pan uncooked side down. Continue to cook until the eggs are cooked through and firm – about 1 additional minute. While still hot, sprinkle the frittata with the remaining cheese.
4. Split the rolls and divide the arugula between the two. Divide the frittata in half and top each roll with half of the eggs. Replace the top of the rolls and serve the frittata warm or at room temperature.
Calories: 402 Fat: 22g Cholesterol: 191mg Sodium: 542mg Vitamin C: 35% Carbohydrates: 37g Fiber: 5g Protein: 15g Potassium: 409mg
